• Preheat the oven to 325. Line an 8x8-inch metal pan with parchment paper.
• Melt 1 ¼ cups chocolate chips, ⅓ cup butter, and 2 tablespoons heavy cream in a microwave-safe bowl for 30 seconds. Stir. Heat in 1-2 15-second intervals until melted and smooth.
• Pour the chocolate mixture into a large mixing bowl. Add the brown sugar and stir well with a sturdy wooden spoon until smooth, 30-60 seconds. Stir in the eggs, one at a time, then the vanilla. Stir well. Add the flour and salt and stir until just combined. Stir in ½ cup chocolate chips and ½ of the Cadbury Mini Eggs.
• Pour the brownie batter into the prepared pan and smooth out the top. Bake for 30 minutes or until the edges look set and the center looks underdone. Internal temperature for gooey brownies should be 180-190. Cool in the pan.

Chocolate Ganache

• In a microwave-safe bowl, warm ⅓ cup cream and 1 tablespoon butter for 30 seconds, then 1-2 15-second increments. Do not boil. Add the chocolate chips, ensuring they are completely submerged in the warm cream. Let sit for 3 minutes. Stir until smooth. Warm for a few seconds in the microwave if the chips aren't all melted.
• Pour the ganache over the cooled brownies and smooth out the top. Sprinkle the remaining Cadbury Mini Eggs on top of the ganache. Chill for at least 30 minutes in the refrigerator. Cut into pieces and enjoy.
• Store brownies frosted with ganache covered in the refrigerator.